Summer Food Service Program (SFSP)

Documents/Forms

Crediting Foods in the SFSP

The resources below provide guidance on determining whether foods and beverages credit toward the U.S. Department of Agriculture's (USDA) meal patterns for the SFSP.


General Crediting Guidance  |   Crediting Commercial Processed Products
Crediting Foods Made from Scratch  |   Crediting Requirements for the SFSP Meal Pattern Components


General Crediting Guidance

Crediting Commercial Processed Products

SFSP sponsors must obtain appropriate documentation to indicate that commercial products credit toward the SFSP meal patterns. For example, to credit a commercial breaded chicken patty as 2 ounces of the meat/meat alternates component, the manufacturer’s documentation must indicate that one serving of the product contains 2 ounces of cooked chicken. Allowable documentation includes:

  • the original Child Nutrition (CN) label from the product carton or a photocopy or photograph of the CN label shown attached to the original product carton; or
  • a product formulation statement (PFS) signed by an official of the manufacturer stating the amount of each meal pattern component contained in one serving of the product.

These are the only acceptable records for documenting a commercial product’s contribution to the USDA meal patterns. Without this documentation, SFSP sponsors cannot credit commercial products toward the SFSP meal patterns.

Crediting Foods Made from Scratch

To credit foods made from scratch toward the SFSP meal patterns, SFSP sponsors must maintain standardized recipes that document the crediting information per serving. For example, to credit macaroni and cheese as 2 ounces of the meat/meat alternates component and 2 ounces of the grains/breads component, the recipe must indicate that each serving contains 2 ounces of cheese and 1 cup of whole grain or enriched pasta.

Crediting Requirements for the SFSP Meal Pattern Components

The resources below provide guidance on meeting the crediting requirements for the four SFSP food components: milk; meat/meat alternates; vegetables and fruits; and grains/breads. For a summary chart of the crediting requirements and methods for each meal pattern component and a list of noncreditable foods, refer to the documents below.

Milk  |   Meat/Meat Alternates  |   Vegetables/Fruits  |   Grains/Breads

Milk Component for the SFSP

The milk component requires fluid milk. Milk must be pasteurized, meet all state and local requirements, and contain vitamins A and D at levels specified by the Food and Drug Administration (FDA). Allowable types of milk include unflavored or flavored whole milk, reduced-fat (2%) milk, low-fat (1%) milk, fat-free milk, buttermilk, lactose-reduced milk, acidophilus milk, and lactose-reduced or lactose-free milk.

  • Recommended fat content: Serve unflavored whole milk for age 1; unflavored low-fat or fat-free milk for ages 2-5; and unflavored or flavored low-fat or fat-free milk for ages 6 and older.
  • Serving size: Milk is measured in cups. The minimum creditable amount is the full 1-cup serving, with an exception for milk in smoothies.
  • Milk in smoothies: The minimum creditable amount of milk in a smoothie is ¼ cup. SFSP sponsors must have a standardized recipe or product formulation statement (PFS) to document the type and amount of milk in the smoothie serving. For more information, refer to the CSDE's resource, Crediting Smoothies in the SFSP.
  • Nondairy milk substitutes: Nondairy milk substitutes (such as soy milk, almond milk, cashew milk, rice milk, and oat milk) are allowed only for children whose disability restricts their diet. Juice, water, and other beverages cannot substitute for milk in SFSP meals and snacks for children without a disability.
  • Nondairy milk substitutes for school food authorities (SFAs) operating the SFSP: SFAs operating the SFSP may serve nondairy milk substitutes that meet the USDA’s nutrition standards for fluid milk substitutes and comply with the state beverage requirements for nondairy milk substitutes (Section 10-221q of the Connecticut General Statutes). For additional guidance, refer to the CSDE resource, Allowable Milk Substitutes for Children with Disabilities in School Nutrition Programs. This option does not apply to non-school SFSP sites.
  • Overview of Requirements: Requirements for the Milk Component of the SFSP Meal Patterns (CSDE)
Resources for Milk
Meat/Meat Alternates Component for the SFSP

The meat/meat alternates (MMA) component includes fresh and frozen meats (such as lean beef, pork, poultry, fish, and shellfish), processed meats (such as chicken nuggets, deli meats, and fish sticks), canned meats (such as chicken, tuna, and salmon), and meat alternates (such as eggs, cheese, yogurt, nuts and seeds and their butters, beans and peas (legumes), tofu, and tempeh). Legumes (cooked dry beans and peas) credit as either MMA or vegetables but one serving cannot credit as both components in the same meal or snack.

  • Serving size: MMA are measured in ounces. The minimum creditable amount is ¼ ounce. The required MMA quantities refer to the edible portion of cooked lean meat, poultry, or fish, e.g., lean meat without bone, breading, binders, fillers, or other ingredients.
  • Required quantities for 1 ounce of MMA: Different types of meats and meat alternates require different amounts to credit as 1 ounce of the MMA component. A 1-ounce serving of the MMA component equals 1 ounce of cooked lean meat, poultry, or fish (without binders, fillers, extenders, and liquids); 1 ounce of cheese (low-fat recommended); 2 ounces of cottage or ricotta cheese, cheese food/spread, or cheese substitute (low-fat recommended); ¼ cup of cooked beans and peas (legumes); ½ large egg; 2 tablespoons of nut or seed butters; 1 ounce of nuts or seeds; 1 ounce of tempeh; 3 ounces of surimi; ½ cup or 4 ounces of yogurt or soy yogurt; and 1 ounce of alternate protein products (APPs). Tofu does not credit in the SFSP.
  • Limit for nuts and seeds at lunch/supper: Nuts and seeds cannot credit for more than half of the MMA component, i.e., no more than 1 ounce.
  • Commerical processed products: Commercial processed products require a Child Nutrition (CN) label or product formulation statement (PFS) to document their meal pattern contribution. Products without this documentation cannot credit in school meals.
  • Overview of Requirements: Requirements for the Meat/Meat Alternates Component of the SFSP Meal Patterns (CSDE)
Resources for MMA
Vegetables/Fruits Component for the SFSP

The vegetables/fruits component includes fresh, frozen, and canned vegetables; fresh, frozen, dried, and canned fruit (packed in water, full-strength juice, or light syrup); and pasteurized full-strength juice (fruit, vegetable, or combination). A serving of fruit may include the juice in which it is packed. A serving of cooked vegetables must be drained. Legumes (cooked dry beans and peas) credit as either vegetables or MMA but one serving cannot credit as both components in the same meal or snack. 
  • Serving size: Vegetables and fruits are measured by volume (cups). The minimum creditable amount is ⅛ cup.
  • Canned vegetables: The serving of canned vegetables must be drained.
  • Required servings at lunch/supper: Lunch and suppermust contain at least two different servings of vegetables and/or fruits, i.e., two different vegetables, two different fruits, or one vegetable and one fruit. Mixed vegetables and mixed fruits credit as only one of the two required servings. 
  • Juice limit: Juice cannot credit for more than half of the vegetables/fruits component at lunch and supper, i.e., no more than ⅜ cup of juice. Juice cannot be served at snack when milk is the only other snack component. The USDA recommends serving whole fruits (fresh, frozen, canned, and dried) more often than juice.
  • Overview of Requirements: Requirements for the Vegetables/Fruits Component of the SFSP Meal Patterns (CSDE)
Resources for Vegetables/Fruits
Grains/Breads Component for the SFSP

The grains component includes foods made with creditable grains. Creditable grains include whole grains, enriched grains, bran (such as oat bran, wheat bran, corn bran, rice bran, and rye bran), and germ (such as wheat germ). Examples of creditable grain foods include breads and bread products (such as biscuits, bagels, rolls, tortillas, and muffins), snack products (such as crackers, animal crackers, graham crackers, hard pretzels, tortilla chips, and popcorn), cereal grains (such as buckwheat, brown rice, bulgur, and quinoa), ready-to-eat (RTE) breakfast cereals, cooked breakfast cereals (such as oatmeal), pasta, and bread products used as an ingredient in another menu item such as combination foods (e.g., breading on fish or poultry and pizza crust in pizza) .
Resources for Grains/Breads